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{LIVE from Paris} How to make Grown Ups Lemon and Frangelico Drizzle Cake

Submitted by Adrian on February 26, 2013 – 1:16 am45 Comments

Once upon a taaame, there lived a man, a man that never quite understood what it meant to follow a recipe step by step. He liked to remix recipes and Lemon Drizzle Cake was no exception. He regarded the stove top as his turntable where there are no culinary rules or boundaries. In his mind, he was a Food DJ. You see, he was a wayward child and even decided to name his pets Creamy (the cat) and Cookie (the beagle) both inspired by his obsession over food. Don’t ask what he named his first car. Really, don’t. He lived a life of well…indulgence but not in the pampered sense unless you call indigestion being ‘pampered.’ Didn’t think so. He wished that clouds were cotton candy ready for the picking as your plane touches down, that streetlamp posts were chocolate just like in the Cadbury ads, that children are our future and that we should all have Soul Glo hair. He didn’t believe in diets. He believed in exercise for the sake of eating what you want, whenever you want. He believes that Jelly Belly candles are the bizurr.

As you can see, he also loves going off tangent and rarely takes himself too seriously! I’ll introduce you beautiful people to him.  His name is Adrian aka DJ Drizzle who made this beloved Lemon Drizzle cake (adapted from the BBC Good Food’s version dated 10/12/2007) for his friends – six times over the last year by request – one time adding lemon juice to the batter which didn’t really work out…eeep – but fortunately, has since refined the recipe resulting in a very popular cake due to the following differences:

1. round instead of the traditional rectangular

2. added double cream

3. added Frangelico

4. more butter

5. a sticky lemon plus Frangelico Glaze as well as frosting

You too can make DJ Drizzle’s cake. Check it out after the jump.

round lemon drizzle cake

Zee Ingredients

1 cup of caster sugar

1 3/4 cups of self raising flour

1 teaspoon baking powder

4 eggs, whisked

Zest of 1 lemon then save the lemon juice for the frosting and glaze

300g softened butter

2 tablespoons of double cream (ahuh!)

2 tablespoons of Frangelico

Sticky Glaze

1/2 cup of icing sugar + 2 tablespoons of Frangelico + 1/2 lemon juiced

Frosting:

1 cup icing sugar + 1 tablespoon of Frangelico + 1 tablespoon of lemon juice + 2 tablespoons thickened cream

lemon zestjuicing a lemon

Zee Procedure

1. Preheat zee oven to 180C fan forced OR  160C gas. Butter and line the base of a 20cm round cake tin, set aside. Grab a large bowl, drop in the butter and caster sugar then beat (Beat it! Beat it!)  until it all combines and smoothens out. Oh, use an electric hand mixer here! Drop it 3/4 of the lemon zest, whisk YO eggs, drop it in the mix and beat baby, beat…on a low setting!

making lemon drizzle cake

2. Sift the self raising flour cake into mixture, drop in the baking powder and beat on a low setting. Add double cream and continue beating until combined. Spoon it all into the cake tin you greased up earlier and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it. No one likes raw cake…except for me.

how to make lemon drizzle cake

3. Put the cake tin onto  a wire rack to cool for at least an hour. Calm that temptation.

Sticky Glaze

This cake wouldn’t be as awesome without the glaze. Everybody knows I love me some glaze. It adds that extra sticky layer from the top to the sides makin’ you wanna lick your fingers. To make this, grab a small saucepan, set to simmer, add lemon juice, frangelico and icing sugar and stir until clear. Add more icing sugar or lemon juice until you get a nice syrupy consistency.  Set aside until luke warm.

Grab a basting brush and apply to the top of the cake and the entire perimeter until it shines bright like a diamond. Urgh..cannot get the song outta my head!

Frosting

In a bowl, add the soft icing sugar, lemon juice, thickened cream and frangelcio and stir with a spoon real fast until it becomes a smooth paste. Don’t worry if it’s a little too runny – I like the frosting to be a tad drippy for the ‘effects’. Apply frosting to the top with dripping effects on the side…just for the nostalgia. I like it looking a little messy actually – you ain’t making a cake for the Queen fool.

Sprinkle on the remaining lemon zest and shazaaam, you have a way pretty cake yo mama would be proud of.

You’ve been served!

I’ve made it without the Frangelico but based on feedback so far, it’s way better with the booze! The nutty nuances coupled with the zesty lemon go hand in hand in redefining the traditional Lemon Drizzle cake.

round lemon drizzle cake served

Fluffy, fragrant and slightly dense all in the right spots and what did I tell ya, dripping effects for the nostalgia.

lemon butter cake

EAT ME

lemon drizzle cake with frangelico

Judging at the 2013 Melbourne Bikefest Summer Bakeoff.

On the baking topic, I’ve been asked to be one of the judges at the 2nd annual Melbourne Bikefest Summer Bakeoff. How oisome is that?! I can’t think of anything better than tasting cake after yermy cake! It will be held at the Mercator Lawn, Abbotsford Convent on March 9, 1:30pm. If you would like to submit an entry, the theme is stone fruits. Entries are accepted from 11:30 – 1pm.

For more information on the event and the Bikefest Village Picnic, run your mouse over here: www.melbournebikefest.com.au/village-picnic

I’m in Europe!

My beautiful ones, by the time you’re reading this or if you’ve seen my Instagram updates, I would have eaten my way through Barcelona where I spent my birthday and have just arrived from a few days in London where I finally got to eat at Dinner by Heston and am now back in Paris representing Australia, Philippines  and my cookbook at the Gourmand World Cookbook Awards Gala which took place at The Louvre last night!! I was surrounded by cookbook greats and even though I didn’t win the world title, I still won Best Asian Cuisine Book in Australia and made the Top 7 finalists which was out if this world exciting. Just being there was an honour and a night I will never forget. Even publishing this blog post from Paris feels so spesh! I tell you what… it’s been a whirlwind of a trip so far (loved Disneyland!)and I can’t wait to fill my tummy up in Amsterdam and Brussels and of course, blog about it all.

Did I mention how rad the French are?!

DSC02408My cookbook on the big screen! Ignore the Austria notation – I’ve asked them to change LOL

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Keep eating…LIKE CRAZAAY!

Adrian

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